Last Wednesday I hosted a supper club at my house and served stuffed acorn squash as my main dish (more on that later). I never knew you could roast any seeds other than pumpkin, but since I was roasting six acorn squashes I didn’t want all those the seeds to go to waste. After some googling, I learned that acorn squash seeds actually are edible, along with butternut squash seeds. Seriously. Who knew? There so many things I’ve learned by having my CSA and this is just another thing! These came out great and would make a tasty snack or the perfect accompaniment for a fall meal.
Roasted Acorn Squash Seeds
- six acorn squashes
- 3 tablespoons olive oil
- generous amount of salt
- 3-4 tablespoons pumpkin pie spice
Preheat oven to 350 degrees. Cut squash in half using a large butcher knife. Scoop out the seeds from the halved squash. In a colander, run the seeds underwater, separating them by hand and discarding any bits of squash left attached. Place clean seeds on a kitchen towel and allow them to completely dry. On a cookie sheet, spread the seeds out, drizzle with olive oil, sprinkle with salt and pumpkin pie spice. Mix until well coated. Bake for 10 minutes or until the seeds begin to brown.
Posted by Appetizers
Tags: acorn squash, appetizer, healthy, low carb, roasted, savory, seeds, snack, vegetarian, Winter, winter squash
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Mini Jalapeño Cornbread Muffins
- 1-1/4 cups all-purpose flour
- 3/4 cup corn meal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg, beaten
- 1/4 cup chopped jalapeños, fresh or canned
Heat oven to 400 degrees. Spray a 24-cup mini muffin tin with nonstick spray. In a large bowl, combine all dry ingredients. Stir in milk, oil, egg and jalapeños, mixing just until dry ingredients are moistened. Pour batter into muffin tins. Bake 15 minutes or until golden brown and a toothpick inserted in center comes out clean.
Posted by Appetizers, Recipes, Side Dishes
Tags: appetizer, bake, baked, corn, cornbread, easy, fall, muffins, savory, sides, snack, spicy, tex-mex, vegetarian, western
I’ve got a lot of secret ingredients that make this chili out of this world, but my biggest secret is tasting it along the way. If it’s getting too spicy, I add more sugar. If it’s too sweet, I add more heat. It’s all about finding the right balance of ingredients and the only way to really do that is to taste it. I’m also notorious for just using whatever I have of hand. Leftover taco beef? Sure, throw it in the pot! Only have frozen peppers or canned tomatoes? Totally okay! Use what ya got! This is my basic chili recipe and then some of the substitutions I used this time are in parenthesis.
- 1 pound ground beef
(I added 2 hot chicken sausage links, casings removed)
- 1 onion, chopped
- 2 cloves garlic, minced
- 6 to 8 peppers, chopped
(I used a combination of bell, banana, jalepeno and poblano)
- 2 28-ounce cans crushed tomatoes
(I used 4 fresh diced tomatoes and 1 can of crushed)
- 1 to 3 15-ounce cans kidney beans, drained and rinsed
- 3 tablespoons hot Mexican chili powder
- 1-1/2 tablespoons paprika
- 1-1/2 tablespoons cumin
- 1 tablespoon oregano
- 1 tablespoon parsely
- 1-1/2 teaspoon cinnamon
(I used 1 teaspoon Apple Pie Seasoning)
- 3 tablespoons brown sugar
- 1/4 cup red wine
- salt and pepper to taste
Notes: If you use lean beef or turkey be sure to add 1 tablespoon of olive oil when browning. If you like it spicy, but don’t have any hot peppers, add up to 3 tablespoons of hot sauce (I use Frank’s) to give your chili heat.
In a large stockpot over medium heat, cook the beef and sausage until browned. Add the onions, garlic and peppers and cook until tender, about 7-10 minutes, stirring occasionally. Stir in the remaining ingredients and cover. Simmer over medium low heat for 1 hour. After 1 hour, taste and adjust seasonings accordingly.
Posted by Main Dishes, Recipes
Tags: beans, beef, Chicken Sausage, chili, classic, CSA, dinner, easy, fall, farm share, Football, ground beef, low carb, organic, peppers, porter farms, savory, slow-carb, soup, spicy, tomato, vegetables, Winter
At a party two weekends ago, I had tasted a delicious savory fruit salad made with watermelon and cantaloupe, loads of fresh ground pepper and basil. I have literally been thinking about this salad everyday for two weeks. Much to my surprise and delight, for the first time in two years, cantaloupe showed up in our farm share and all I could think about was recreating this delicious dish. The original didn’t have feta in it, but I thought it was a nice compliment to the typical sweetness of the fruit. I’ll definitely be making this again and probably again and again and again because it was that good.
Fresh Melon, Feta and Basil Salad
- 1 small cantaloupe
- 1 mini seedless watermelon
- 1/4 to 1/2 cup of crumbled feta cheese
- handful of basil
- 2 tablespoons olive oil
- 1 tablespoon fresh squeezed lemon juice
- loads of fresh ground black pepper
Peel rinds away from cantaloupe and watermelon, then slice both in half. Seed cantaloupe and dice both melons into approximately 1-inch cubes. Stack basil leaves on top of one another, roll tightly into a small cylinder then slice thinly into strips. This technique is known as a chiffonade. Combine remaining ingredients and serve immediately.
Posted by Appetizers, Recipes, Side Dishes
Tags: basil, cantaloupe, cold, CSA, easy, farm share, feta, fruit, healthy, low fat, lunch, melon, organic, pepper, porter farms, quick, salad, savory, side dish, sweet, vegetables, vegetarian, watermelon